Baked Cod Fillets Portugaise

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Ingredients

U.S. Metric Ingredients
12 12 Cod fillets, 5-oz (150-g) portions
fl oz 45 mL Lemon juice
4 fl oz 120 mL Melted butter or oil
to taste to taste Salt
to taste to taste White pepper
pt 720 mL Portugaise Sauce

Method

Procedure

  1. Place cod fillets on a well-oiled baking sheet or baking pan, flesh side up (that is, skin side down).
  2. Brush the fish lightly with lemon juice. Then brush generously with the butter or oil and season lightly with salt and pepper.
  3. Place the pan in a preheated 350°F (175°C) oven until done, about 10–15 minutes.
  4. Halfway through the cooking time, check the fish and, if the tops appear to be drying out, brush with more butter or oil.
  5. Serve each portion with 2 fl oz (60 mL) sauce. Nap the sauce across the center of the portion. Do not cover the entire fillet. For an alternative plating, see photo.

Per serving: Calories, 170; Protein, 16 g; Fat, 10 g (53% cal.); Cholesterol, 60 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 250 mg.

Variations

Many other fish may be baked according to the basic recipe, such as

Haddock (fillets or steaks) Pike (fillets)
Halibut (steaks or fillets) Salmon (fillets or steaks)
Snapper (fillets) Perch (fillets)
Bluefish (fillets) Swordfish (steaks)
Bass (fillets) Flounder (fillets)
Mackerel (fillets) Whitefish (fillets)

Other appropriate sauces may be used, such as

Melted butter

Beurre noisette

Maître d’hôtel butter

Tomato and tomato-based sauces such as Creole (not for salmon or for very delicate fish like flounder)

Mustard (for strong-flavored fish only, such as mackerel or bluefish) Curry (not for salmon or other fat fish)

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